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Best Gazpacho

Updated: Aug 1, 2019

The best way to celebrate summer’s arrival? 🎉 For us, apart from breezy cocktails and throwing the grill on at every opportunity, it’s this. The aptly name Best Gazpacho (in the world!). Gazpacho originates from Andalusia, Spain and if it’s good enough to cool off a Spaniard in the blazing Andalusian summer, it’s certainly good enough for us.

We’ve always been fans and a few years ago, we came across the New York Times Cooking recipe by Julia Moskin. Tried it and SOLD. We are never looking back. Best gazpacho we have ever tried, extensive taste tests in Spain included, so yes, we are experts. It’s smooth and creamy and the best thing to get you through the summer. Did we say best again? We must really, really mean it. 😆


Makes 8 - 12 servings, about 1 quart (1 liter)

  • About 2 pounds (1 kg) ripe red tomatoes, cored and roughly cut into chunks

  • 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

  • 1 cucumber, about 8 inches (20 cm) long, peeled and roughly cut into chunks

  • 1 small mild onion (white or red), peeled and roughly cut into chunks

  • 1 clove garlic

  • 2 teaspoons sherry vinegar, more to taste

  • Salt

  • 1/2 cup (125 ml) extra-virgin olive oil, more to taste, plus more for drizzling

  • Finely cubed peppers, cucumbers, tomatoes as garnish (optional)


  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

  3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. (Or don't, the solids are delicious on a slice of crusty bread, like a bruschetta.)

  4. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

  5. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

Recipe by Julia Moskin via New York Times Cooking

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